Consume: Our favorite food products this week

Read

Food writer Raquel Pelzel takes toasted bread to the next level in “Toast: The Cookbook,” which includes 50 recipes for savory and sweet toasts, organized by the four seasons. Winter recipes offer toasts topped with roasted beets, lentil-bacon-cabbage, spiced lobster and more.

Snack

Berkeley-based Donsuemor debuted its sablé cookies at the recent Winter Fancy Food Show in San Francisco. The cookie is a “sandy,” meaning shortbread with granular texture. Our taste testers loved the buttery texture and crunch of both flavors – chocolate-cinnamon and vanilla bean.

Order

Tyler Williams, owner of Tank House BBQ & Bar, knows what his customers like, and that includes tater tots with unusual toppings. His Dirty Tots (cheese sauce, pulled pork and ’cue sauce) and Tiki Tots (pineapple, pulled pork and Polynesian sauce) are menu staples. In observance of National Tater Tot Day (Feb. 2), he and his crew have added six more variations to the menu, to be sold only on Tot Day. The additions include Buffalo Tots (Buffalo chicken, celery, blue cheese dressing) and Tot-Chos (smoked chicken, black beans, jalapeño, onion, cilantro, cheese sauce and roasted salsa).

Go

The Budweiser horses made their debut delivering beer to the White House after the repeal of Prohibition in 1933. An enduring favorite, they’ll be on hand for almost two weeks in Fairfield – including two photo days (2-4 p.m. Feb. 9 and 10) where fans can cozy up for a shot.